Food (other)

Food (other)

General food products.

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Food (other) > Herbs

saponins

Plants; Herbs

Saponins are naturally occurring surfactants form soapy leather when dissolve in water.

rosemary  

Plants; Herbs

A Mediterranean herb, rosemary looks like pine needles on a woody stick. This herb’s assertive flavor pairs well with lamb, many vegetables and seafood, but it should be used in ...

sage 

Plants; Herbs

A perennial that grows profusely in Italy, sage has aromatic, soft, gray-green leaves. In Roman times, this pungent herb was valued for its medicinal properties. Today, its chief ...

tarragon

Plants; Herbs

 This mildly sweet herb has long, narrow, deep green leaves and a taste reminiscent of anise. Take care when adding tarragon, as its relatively strong flavor can overpower ...

thyme 

Plants; Herbs

One of the most important culinary herbs of Europe, thyme delivers a floral, earthy flavor to all types of food, including vegetables (especially roots and tubers) and poultry. ...

basil

Plants; Herbs

Used in kitchens throughout the Mediterranean and in Southeast Asia, basil tastes faintly of anise and cloves. Many different varieties are available, including common green ...

bay

Plants; Herbs

These elongated gray-green leaves are used to flavor sauces, soups, stews and braises, imparting a slightly sweet, citrusy, nutty flavor. Remove bay leaves from a dish before ...